Lemon Garlic Shrimp Soup with Brown Rice

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 box CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 3/4 cup (185 mL) uncooked, quick-cooking whole grain brown rice
  • 1 tbsp (15 mL) olive oil
  • 3/4 lb (340 g) fresh or frozen shrimp (thawed) (31–40), shelled, deveined, tail on
  • 4 cloves garlic, finely chopped
  • 2 tbsp (30 mL) lemon juice
  • 2 medium green onions, thinly sliced
  • 1 tbsp (15 mL) lemon zest,


  1. Heat broth to a boil in 2 qt (2 L) saucepan. Stir in rice. Reduce heat to low. Cover and simmer for 15 minutes.
  2. Heat oil in large non-stick skillet at medium-high. Add shrimp and garlic. Stir until shrimp is cooked and turns pink – about 4 minutes.
  3. Stir lemon juice into rice-broth mixture and divide among 4 serving bowls. Divide garlic shrimp and place on top of rice. Top each with green onions and grated lemon rind.

Recipe tips

The presentation of this simple dish will impress…and it’s fast to prepare for both family and last-minute company! Brown rice is more nutritious than white rice because it is a whole grain and it has a nutty flavour that complements the seasoned shrimp.

Ratings & Reviews

  • Bonny P.

    January 28, 2019

    So good, so close to easy

    My whole family and extended family like this soup. Easy and yummy.

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  • marion d.

    March 6, 2014

    Rating by marion

    This rating was left without a review.

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  • Lynne P.

    January 14, 2013

    Review by Lynne P.

    Very warming and comforting on a cold day.

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    (0) (0)
  • Elaine F.

    December 5, 2010

    Rating by Elaine

    This rating was left without a review.

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    (0) (0)

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Amount Per Serving
Calories 250
Fat 5 g
Saturated Fat 1 g
Cholesterol 125 mg
Sodium 710 mg
Carbohydrate 29 g
Dietary Fibre 2 g
Protein 20 g
Calcium 6 %DV
  • Source of calcium
  • Source of fibre
  • Source of protein

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